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Sweetness sensitive food formula and animal model construction method thereof

A food and sweetness technology, applied in food science, animal feed, animal husbandry, etc., can solve the problems of unclear sweetness sensitivity and unanalyzed, and achieve the effect of increasing sweetness sensitivity

Pending Publication Date: 2021-12-14
SUN YAT SEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing research is still unclear about which food components affect sweetness sensitivity, and have not analyzed how the main nutrients in food comprehensively affect sweetness sensitivity and the optimal food formulation that affects sweetness sensitivity

Method used

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  • Sweetness sensitive food formula and animal model construction method thereof
  • Sweetness sensitive food formula and animal model construction method thereof
  • Sweetness sensitive food formula and animal model construction method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0034] Animal model: wild-type Drosophila W 1118 .

[0035] A large amount of this strain Drosophila (W 1118 ), the parameters of the constant temperature and humidity incubator for experimentally raising fruit flies are: temperature: 25±1°C; relative humidity 65%±5%; day and night cycle: 12h light (7:30~19:30) / 12h dark (19 :30~7:30).

[0036] Experimental reagents:

[0037] Table 1 Table of experimental reagents

[0038]

[0039] The conventional food formula of feeding and breeding experiment Drosophila: every 1L food contains water, agar (1%), yeast powder (10%), sucrose (5%), propionic acid (0.6%), 10% m / v Ni Parkin methyl ester-ethanol solution (1.2%).

[0040] Sweetness sensitivity detection method:

[0041] The sweetness sensitivity of Drosophila can be detected by proboscis extension response (PER) (Shiraiwa T, Carlson JR. Proboscis extension response (PER) assay in Drosophila. Journal of visualized experiments: JoVE, 2007, (3): 193-193) for detection. PER r...

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Abstract

The invention discloses a food nutrition formula for improving the sweetness sensitivity of an organism, which systematically evaluates the influence of main nutrients, namely protein and carbohydrate, in food on the sweetness sensitivity for the first time by utilizing a fruit fly model and a nutrition geometric framework, and finds an optimal food nutrition formula for improving the sweetness sensitivity. wherein the mass ratio of the protein to the carbohydrate is 1: (1-2). The invention also provides a construction method of the animal model with high sweetness sensitivity and a method for detecting the sweetness sensitivity of the fruit fly by the ratio of protein to carbon water.

Description

technical field [0001] The invention belongs to the field of biotechnology, and more specifically relates to a sweet-sensitive dietary formula and a method for constructing an animal model thereof. Background technique [0002] Sweetness sensitivity refers to the body's perception of sweetness. Many nutritious and energy-rich foods in nature have a sweet taste, so sweet taste is very important to guide food choices and energy intake for humans and various animals. Humans and many animals are naturally fond of sweets. The weakening or loss of sweet taste sensitivity will lead to a decrease in the body's interest in sweets, which often occurs in loss of appetite, anorexia, diabetes and other metabolic-related diseases and depression, so it can be improved The sweetness sensitivity of the body is beneficial to enhance the body's appetite, promote food intake, and help maintain the body's normal nutritional and metabolic levels. [0003] The body's sweetness sensitivity affect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/50A23K50/90A23L33/00A01K67/033
CPCA23K50/50A23K50/90A23L33/30A01K67/033A01K2267/03
Inventor 王巧平胡芸李安琦
Owner SUN YAT SEN UNIV